An apple pie like no other. This is the ultimate upgrade to your standard apple pie. Vanilla custard makes this layered apple pie extra irresistible, and the lattice crust topping is a real showstopper.
TL;DR
Paul had the grand idea to add vanilla custard to the filling of an apple pie. The concept sounded amazing to me, and I was up for the challenge!
Our first attempt wasn't as polished, as we combined small chunks of apple pieces with the vanilla custard. We fixed the pie recipe in time, and the result is a perfectly layered apple pie with custard in between the layers.
To top it off, I have added the instructions on how to make a lattice pie crust decoration.
Ingredient Notes
- Butter — Unsalted.
- Pie Crust — Sweet or unsweetened. You will need two, one for the base and the other for the lattice design topping.
- Apples — Medium large apples. Pick a variety that is suitable for baking. We used Pink Lady apples in the picture. If you want tartness, use Granny Smith. Honeycrisp, Braeburn, and Golden Delicious are also suitable.
- Brown Sugar — Or simply regular sugar if you don't have brown sugar. I think brown sugar adds a nice touch.
- Cinnamon Ground
- Vanilla Pudding Pie Filling — Make a batch of packaged instant vanilla pudding, or you have the option to prepare a vanilla pudding from scratch too. The pudding will be used as a custard pie filling in this recipe.
- Egg Yolk — A yolk adds a lovely baked shine to the lattice design.
Process Overview
Step 1
Butter the pie pan and place and arrange your rolled-out round pie dough into the pan. Make sure the dough goes over the border rim.
Poke all over into the dough with a fork. Prebake the crust for about 10-12 minutes at 350 F/ 180 C.
Step 2
In the meanwhile, slice the second rolled-out round pie dough into strips. Keep aside.
Step 3
Prepare the apples. Peel, cut out the core, and slice your apples.
Keep the vanilla pie filling pudding ready too!
Step 4
Layer the filling. Start with a layer of apple slices, sprinkle some sugar and cinnamon over that, and spread half the quantity of the vanilla custard over everything.
Repeat with a layer of apple, sugar, cinnamon, and the remaining custard. Finish with a last layer of apples, sugar, and cinnamon.
Step 5
Create the lattice top crust design.
Lay one strip across the center, then place another strip across it to form a cross. Add more strips alongside in each direction, lifting and weaving every other strip to create the lattice pattern.
Step 6
Cut off the pie strips that are protruding out and tuck them in at the border. Scramble a raw egg yolk and brush it over the lattice top.
Bake the pie golden for about 40-50 minutes at 350 F./ 180 C.
📖 Recipe
Layered Apple Custard Pie Recipe
Ingredients
- 1 Tablespoon Butter
- 2 Pie Crust
- 4 Apples
- ⅓ Cup Brown Sugar
- ¼ Teaspoon Cinnamon Ground
- 2 Cups Vanilla Pudding Pie Filling *See Notes
- 1 Egg Yolk
Instructions
Bottom Pie Crust
- Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius).
- Butter your pie pan. Place the first raw pie crust into the pan and arrange it carefully so that the crust fits in. The dough should lap over the border so that it doesn't fall back down during the baking process.2 Pie Crust, 1 Tablespoon Butter
- Poke repeatedly, all over, with a fork into the dough. This is so that the crust doesn't bulge during the prebaking process.
- Prebake the bottom pie dough (aka blind baking) at 350 degrees Fahrenheit (180 degrees Celsius) fro about 10 minutes.
- Once done baking, keep the bottom crust out to cool for 5 minutes at least.
Filling & Top Pie Crust
- Place the second pie crust on a surface and slice it into equally large strips. Keep this aside for later, this will be your lattice pie crust.2 Pie Crust
- Peel your apples, cut them in half, and remove the seed core to discard. Slice the apples lengthwise into thin slices. The thinner, the better. Collect them in a bowl.4 Apples
- Keep your remaining ingredients ready, including the vanilla custard pie filling (prepared as per package instructions).⅓ Cup Brown Sugar, ¼ Teaspoon Cinnamon Ground, 2 Cups Vanilla Pudding Pie Filling
- Layer the pie filling. Start with a layer of apples, arrange them nicely. Sprinkle some of the sugar and cinnamon over the apples.
- Pour about half of your vanilla custard pie filling over the apples. Spread the custard evenly.
- Continue with another layer of apples, sugar, cinnamon, and the remaining custard.
- Finish the layering with the remaining apples, sugar, and cinnamon.
- Create the pie lattice design. Place two strips, one over the other in the center, to form a cross.
- Add two more strips parallel to the first one on each side. Fold back every other vertical strip halfway, then place a new horizontal strip across. Unfold the vertical strips to cover it. (See post for process pictures.)
- Repeat alternating which vertical strips are folded back each time until the lattice reaches the edge. Continue weaving additional strips until the lattice design emerges.
- Trim excess dough and press to seal the edges.
- Scramble a raw egg yolk. Brush the egg yolk all over the lattice strip design.1 Egg Yolk
- Bake the apple custard pie in the preheated oven at 350 degrees Fahrenheit (180 degrees Celsius) for about 40-50 minutes or until golden brown . The apples should be cooked through,, and you can test that by poking into the apples with a pointy knife to see if they are done.
- Keep out to cool a bit and serve up warm or at room temperature.
Notes
Equipment
- Pie Pan 9 inch/ 34 centimeter
- 8" Chef Knife
- Wooden Board to cut the pie dough into strips for the lattice design
Nutrition
Tips
Keep the raw pie crusts out of the fridge for about 10-15 minutes. This is necessary so that you can shape it uniformly without the crust breaking apart.
Make sure the bottom pie crust fits into the pan and that the dough overlaps the border. If they are too short, they will fall into the pan, and the pie borders will be short.
Don't keep the apple slices out too long, or they will turn brown. If you need to step away, sprinkle some lemon juice over the apples so that they don't turn brown.
You don't need to bake your pie with the top pie crust if you don't want to. The top crust is optional. You have the option to use a full pie crust (without cutting into strips) as a top crust instead of the weaved lattice design. In that case, make some holes at the top so that steam can escape.
Serving
After the baking process, keep the pie out to cool for at least 20 minutes. If you cut the pie too early, it will fall apart.
I usually wait for the apple custard pie to reach room temperature before I cut it into slices.
You can enjoy the pie as is on its own, or you can serve it with ice cream or whipped cream.
Storing
Pie leftovers should be kept in a dry area, away from humidity, loosely covered for up to 2 days.
Store covered in the fridge for 4-5 days. The crust will soften slightly. You can slightly reheat it in the oven or microwave.
To freeze, wrap well in foil or plastic, then place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge and warm in the oven before serving.
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